Vegetable Towers

Rinse and cut the eggplant slices about 1 cm (approximately 1/2 inch) thick. Salt and set aside.

Rinse, shake dry, and finely chop the oregano. Combine the oregano with the almonds, 2 tablespoons Parmesan, the lemon juice and 2 tablespoons of oil in a food processor. Season the pesto with salt and pepper.

Preheat the oven to 200°C (approximately 400°F). Grease a large baking dish.

Rinse the tomatoes and cut into 4 slices. Drain the mozzarella and cut into 8 thin slices. Rinse and pat dry the eggplant slices.

Put the tomatoes in the baking dish, each with a slice of mozzarella on top, and sprinkle on the remaining Parmesan. Brush the eggplant with the remaining oil. Season the tomato and eggplant lightly with salt and pepper. Bake both for approximately 15 minutes, then remove from the oven and spread the oregano pesto on the eggplant. Stack the tomato and eggplant in alternating layers on plates. Sprinkle the excess liquid from the baking dish over it and garnish with the oregano.